Welcome to Sister V's Recipe Page - This is a subpage of Sister Vegetarian's Blog. Travel the world with Sister in her kitchen...India, Japan, China, The Middle East, Ethiopia, Ghana, Mexico, South America, Italy, UK, France, Russia, and more.

What to Expect from Sister Vegetarian Recipes...

Sister Vegetarian knows the importance of nutrition without breaking the bank. In lieu of this, I keep the meals to a cost that anyone can create and still stick to a budget. I also include raw vegan meals. Sister has acquired a Raw Vegan Chef Certfication through The Raw Food Network-Ekaya Institute of Living Food Education. I love to cook meals from Africa, India, the Middle East, Greece, Italy, and the list goes on. When I cook, I call it traveling the world without leaving my home. I see cooking as a way to experiment and learn about other cultures, as I also learn more about my roots.

Enjoy the meals. Enjoy the travel. No Passport Required. Just an appetite for delicious and healthy meals.

Peace & Love, Sister Vegetarian.

Monday, December 21, 2009

Cuban Black Bean Soup with Brown Rice

Let's start the first recipe from our Cuban sisters: Cuban Black Bean Soup with Rice. I use Brown rice because of its nutritional value, and beautiful nutty flavor. Black Beans are the soul and heart of many beautiful vegetarian meals that takes you to Mexico, Spain, Cuba, Puerto Rico, Louisana....you can travel the world without leaving your kitchen!

Black Beans Fact: Popular in Latin American, Cajun, and Creole cuisines of South Louisiana.Serves 4-8* If you only serve the beans and rice as a meal (no accompaniments), you will get 4-5 servings Total Cost: approx. $5.79Cost per Meal (based on 4): approx. $1.45 per mealNutritional Value:Black Beans (aka Black Turtle Beans): are a high source of protein, fiber, B vitamins, iron, zinc, phosphorus, complex carbohydrates and calcium. Black beans also have cholesterol-lowering fiber and lowers your risk of heart attack.Brown Rice: Naturally good and more healthier than white rice. Here's the 411 on brown rice: Nutritional Value of Brown Rice

After 1 hour, pour off 4 cups of the beans liquid into a measuring cup or bowl and reserve. 4 cups of water is left with beans in pot.

Add the sauté vegetables, orange rinds, juice from orange, and Braggs Sprinkle to the pot with the beans. Stir to combine beans and vegetable mixture. If you would like to add more water, use the reserved bean liquid and add as much as you like to make the soup thinner. Simmer for 30 – 45 more minutes until beans are tender.